Kashmiri Tea

  • Recipe courtesy of Hamayun Arshad

Total Time:
50 min
5 min
Inactive Prep:
45 min
10 servings


  • 10 teaspoons Kashmiri tea leaves*
  • 5 cardamom pods, seeds only*
  • 3 star anise
  • 1/2 cinnamon stick
  • 4 pints cold water
  • 3 1/2 pints milk
  • 5 tablespoons sugar
  • 2 tablespoons rose syrup* or rosewater
  • *Can be found at specialty Asian markets.


You'll never want to return to shop-bought chai tea bags again once you've tried this version of Kashmiri chai tea, made with rose syrup, star anise, cinnamon and cardamom.

Place the Kashmir tea leaves, cardamom seeds, star anise, and cinnamon stick into a large saucepan. Add 3 pints 15 fluid ounces of the water and bring to a boil, reserving 2 tablespoons of water. Boil for 25 to 30 minutes, or until the volume of liquid has reduced by a third.

Remove the mixture from the heat and add the reserved 2 tablespoons cold water. Add the milk and the sugar, and bring to a boil. Reduce the heat, and simmer for another 4 to 5 minutes. Add the rose syrup, and stir well to combine. Strain the mixture through a fine sieve, reserving the liquid. Serve immediately.